Relais & Châteaux is an exclusive collection of 500 of the finest charming hotels and gourmet restaurants in 60 countries. From the vineyards in Napa valley to the beaches in Bali, from the olive trees in Provence to the lodges in South Africa, Relais & Châteaux offers all the stops on the finest route for discovering each special place and country.
In all our properties, each maître de maison draws upon his unique experience and passion to share the authentic culture and tastes of his region with every guest.
Magical places and memories of a lifetime: whether it be a romantic weekend or to celebrate the important moments of life such as birthdays, anniversaries, honeymoon or family reunions.
Established in France more than 50 years ago, Relais & Châteaux has become a renowned reference of excellence in the hotel and restaurant world. The Association's mission is to spread its unique art de vivre across the globe by selecting outstanding properties with a truly unique character.
1 gastronomic lunch for 2 persons (drinks included)
or 1 gastronomic dinner for 2 persons (drinks included)
Le Château de Beaulieu
Restaurant of a Grand Chef Relais & Châteaux and hotel in a park (Busnes) This architectural gem stands in the middle of a romantic park, one hour from Le Touquet, between the Opal Coast and Belgium. The subtle balance of classic architecture and contemporary art makes this the perfect setting for what is one of the top restaurants in the region. Grand Chef Marc Meurin pays tribute to Pas-de-Calais producers by using ingredients like Boulogne-sur-Mer scallops, Étaples bass and other fish from the North Sea. Meurin believes that “because of the currents in the nearby sea, the fish become strong and daring, which ultimately enhances the quality of their taste”. Savour his creations in two glass-roofed restaurants and learn the tricks of the trade by attending his cookery classes.
Restaurant Gill
Restaurant of a Grand Chef Relais & Châteaux in town (Rouen) Born in Normandy, Grand Chef Gilles Tournadre has remained faithful to his region. This progressive chef knows everything there is to know about the culinary traditions of his part of the world. He adds his personal touch to the local style, joyfully reinterpreting the classics and giving them a new twist, as with his version of the traditional Normandy pressed duck recipe and his Rouen-style roasted pigeon. A staunch defender of top-quality and locally sourced products, he will always prefer to serve a fresh line-caught fish, brought to shore by the local fisher man, rather than an exotic fish from overseas.
Restaurant of a Grand Chef Relais & Châteaux and hotel in a park (Busnes)
